Abstract
In this study we investigated the effects of Caesalpinia decapetala (CD) extracts on lipid oxidation in ground beef patties. Plant extracts and butylated hydroxytoluene (BHT) were individually added to patties at both 0.1% and 0.5% (w/w) concentrations. We assessed the antioxidant efficacy of CD by the ferric reducing antioxidant power (FRAP) assay and evaluated their potential as natural antioxidants for meat preservation by thiobarbituric acid reactive substance (TBARS) values, hexanal content, fatty acid composition and color parameters. These were tested periodically during 11 days of refrigerated storage. TBARS levels were significantly lower (p ≤ 0.05) in the samples containing plant extracts or BHT than in the non-treated control. In addition, the beef patties formulated with the selected plant extracts showed significantly (p ≤ 0.05) better color stability than those without antioxidants. These results indicate that edible plant extracts are promising sources of natural antioxidants and can potentially be used as functional preservatives in meat products.
Highlights
Lipid oxidation, one of the major causes of quality deterioration, is important because it can negatively affect sensory attributes such as color, texture, odor, and flavor as well as the nutritional quality of the product
In order to obtain an accurate value for the total antioxidant activity (Table 1), both the hydrophylic and lipophilic antioxidant activity analyses were done on the same samples
The extracts showed effective antioxidant activity against lipid oxidation, the thiobarbituric acid reactive substance (TBARS) content of the patties treated with edible plant extract (0.5%) was lower than that of the patties treated with butylated hydroxytoluene (BHT)
Summary
One of the major causes of quality deterioration, is important because it can negatively affect sensory attributes such as color, texture, odor, and flavor as well as the nutritional quality of the product. Antioxidants are substances that at low concentrations retard the oxidation of oxidizable biomolecules, such as lipids and proteins in meat products, improving the shelf life of products by protecting them from deterioration caused by oxidation [2]. Synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylhydroquinone (TBHQ), and propyl gallate (PG) have been used as antioxidants in meat and poultry products, but synthetic antioxidants have fallen under scrutiny due to potential toxicological effects [2]. Our objective in this study was to evaluate the effectiveness of C. decapetala extract in preventing or reducing lipid oxidation as well as color changes in ground beef patties during storage at a chilled temperature (4 °C)
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